Baked Zucchini Macaroni and Cheese

Baked Zucchini Macaroni and Cheese


  • 1 pound macaroni or other short pasta

  • 1/4 cup butter

  • 1/4 cup flour

  • 1 teaspoon hot sauce

  • 3 cups milk

  • 1 1/2 cups grated cheddar cheese

  • 1 cup grated mozzarella cheese

  • 2 cups zucchini

  • 1 tablespoon olive oil

  • 1/2 cup Italian-style bread crumbs

  • 1/2 cup grated parmesan cheese


1. Preheat the oven to 400 degrees. Using a kitchen towel, squeeze the zucchini to remove as much moisture from it as possible.

2. Cook pasta in salted water to al dente according to directions on box. Drain.

3. Meanwhile, melt butter and hot sauce over medium heat in a sauce pan. Whisk in flour; cook and stir until thickened, about 30 seconds. Whisk in milk and stir until mixture is thick and bubbly. Remove from heat and stir in cheddar and mozzarella cheeses. Stir in zucchini and season with salt and pepper to taste.

4. Pour cheese and zucchini sauce over pasta and mix well. Pour into a greased 9 x 13-inch baking dish.

5. In a small bowl, combine olive oil, bread crumbs, and parmesan cheese. Sprinkle mixture evenly over pasta.

6. Bake until the top is bubbling and slightly browned, 15 to 20 minutes.

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